Ham chicken home in vetchinnitse

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Very successful version of chicken ham, the taste is authentic homemade ham, not boiled meat.
I recommend to try.

Ham Recipe Chicken in vetchinnitse

Ingredients:

- chicken carcass 1 (~ 1.7-1.8 kg)
- Lemon 1 pc
- Starch 1 tbsp. a spoon
- Gelatin 1 tbsp (10g)
- Salt 1 teaspoon (no slides)
- soda 1 teaspoon (no slides)
- Seasonings ΒΌ-0,5 c.logki (depending on brightness)

Council: seasonings better not to use "for chicken", and for meat, minced meat, pork, mix of peppers...

Cooking method:

1. To cut the chicken. Chicken wings cut off, they are not needed for the ham. Remove the carcass with all the skin and cut too much subcutaneous fat (optional, you can leave)

2. Remove the meat from the bones and cut into small pieces.

3. Season with salt and put seasoning, stir, add the starch, stir again, add soda, stir.

4. Squeeze lemon juice, filtered from the seeds and pulp. Pour it into the meat and immediately stir the reaction to soda, the juice was held throughout the volume of meat. Mix all very well.

5. For the correct result, everything is important to add in that order and in stages rather than all at once.

6. Leave marinated meat for 1 hour.

7. Prepare vetchinnitsu, put in the form of foil or bag / sleeve for baking. I use the package for baking.

8. An hour into the meat add the gelatin, stir everything and shift into the form.

9. Close vetchinnitsu according to instructions, put on a baking sheet (vertical). Pour into the pan a large amount of boiling water, if in the process of preparing the water boils away, add another.

10. Put structure in a cold oven at 205-210 degrees for 55 minutes.

11. After completion of heat treatment to cool the ham, placing in a bowl vetchinnitsu / pallet in the process of cooling the springs will be compressed, pressed ham and excess will flow-broth jelly.

12. After cooling, the ham, without removing it from vetchinnitsy, place in refrigerator for 6-10 hours (overnight) for complete solidification and fixation, then it will be well cut and not fall apart.
Do not succumb to the entreaties to try. Ham should cool down completely, only then it will be possible to cut thin slices of beautiful.

The ham is ready, you can eat.

Bon Appetit !

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